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Breakfast Eggs in Spicy Tomato Sauce Recipe
Breakfast eggs poached in a rich sauce of chopped tomatoes, red pepper, red onions, garlic, chilli, spices.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Breakfast
Cuisine:
Turkish
Diet:
Gluten Free, Vegetarian
Servings:
4
servings
Author:
Emily Leary
Ingredients
1
tbsp
olive oil
3
cloves
garlic
1
red chilli including the seeds
1
red onion
finely chopped
1
red bell pepper
deseeded and diced
1200
g
canned chopped tomatoes
1
tbsp
balsamic vinegar
1
tsp
soft light brown sugar
1
pinch
salt and black pepper
4
medium free range eggs
Metric
-
Ounces
Instructions
Warm the olive oil in a large casserole dish over a medium heat, then add the roughly chopped chilis and garlic, salt, pepper and oregano.
When the oil sizzles and the chilis begin to release their aroma, add the sliced onion and sweat until soft.
Deseed and slices the peppers and add to the pan, frying for a further 5 minutes until cooked through.
Add the tomatoes, sugar and balsamic vinegar, then bring up to a gentle simmer.
Simmer for 10 minutes, stirring occasionally until thick, then add the yoghurt and stir through.
Bring back up to a simmer, then turn the heat down and make four wells in the sauce, cracking an egg carefully into each one.
Replace the lid on the dish and cook for about 8 minutes, by which time, the eggs should be just cooked through.
Place the lid on the dish and leave for 10 minutes, by which time, the eggs should be just cooked through.
Sprinkle with fresh parsley and serve with pitta bread and fruit juice.
Video
Nutrition
Calories:
177
kcal
|
Carbohydrates:
19
g
|
Protein:
9
g
|
Fat:
8
g
|
Saturated Fat:
2
g
|
Cholesterol:
164
mg
|
Sodium:
505
mg
|
Potassium:
773
mg
|
Fiber:
4
g
|
Sugar:
11
g
|
Vitamin A:
1627
IU
|
Vitamin C:
85
mg
|
Calcium:
128
mg
|
Iron:
4
mg
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